Bashkir-style Seffa with Lamb

Ingredients

In this Bashkir adaptation of Seffa, we incorporate the unique flavors and ingredients of Bashkir cuisine. While the original Moroccan Seffa typically uses chicken or beef, we substitute it with tender lamb, which is a popular meat choice in Bashkir cuisine. Additionally, we infuse the dish with Bashkir spices such as coriander, cumin, and paprika, which add a distinct flavor profile. The use of dried fruits and nuts, a common element in both cuisines, adds a touch of sweetness and texture to the dish. We alse have the original recipe for Seffa, so you can check it out.

• 500g (1.1 lb) lamb, cubed 500g (1.1 lb) lamb, cubed
• 250g (8.8 oz) vermicelli 250g (8.8 oz) vermicelli
• 2 onions, finely chopped 2 onions, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger 1/4 teaspoon ground ginger
• 1/4 teaspoon ground turmeric 1/4 teaspoon ground turmeric
• 1/4 teaspoon ground black pepper 1/4 teaspoon ground black pepper
• 1/4 teaspoon salt 1/4 teaspoon salt
• 4 cups (950ml) lamb or vegetable broth 4 cups (950ml) lamb or vegetable broth
• 1/2 cup dried apricots, chopped 1/2 cup dried apricots, chopped
• 1/2 cup raisins 1/2 cup raisins
• 1/4 cup slivered almonds, toasted 1/4 cup slivered almonds, toasted
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1885 KJ
• Fat (total, saturated): 18g, 5g
• Carbohydrates (total, sugars): 40g, 15g
• Protein: 30g
• Fiber: 5g
• Salt: 0.8g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the chopped onions and minced garlic, and sauté until golden brown.
2. 2.
   Add the cubed lamb to the pot and cook until browned on all sides.
3. 3.
   Stir in the ground coriander, cumin, paprika, cinnamon, ginger, turmeric, black pepper, and salt. Cook for an additional 2 minutes to allow the spices to release their flavors.
4. 4.
   Add the vermicelli to the pot and stir well to coat it with the spices.
5. 5.
   Pour in the lamb or vegetable broth and bring to a boil. Reduce the heat to low, cover the pot, and simmer for about 15 minutes, or until the vermicelli is cooked and tender.
6. 6.
   Stir in the dried apricots and raisins, and cook for an additional 5 minutes to allow the flavors to meld together.
7. 7.
   Remove the pot from the heat and let it sit, covered, for 5 minutes.
8. 8.
   Fluff the vermicelli with a fork and transfer the Seffa to a serving dish.
9. 9.
   Garnish with toasted slivered almonds and fresh cilantro.
10. 10.
    Serve hot and enjoy the delightful flavors of Bashkir-style Seffa with lamb.

Treat your ingredients with care...

• Vermicelli — Be careful not to overcook the vermicelli, as it can become mushy. Follow the package instructions for cooking time.
• Lamb — For tender and flavorful meat, choose boneless lamb cuts such as shoulder or leg. Trim any excess fat before cubing.

Tips & Tricks

• If you prefer a spicier flavor, add a pinch of chili powder or cayenne pepper to the spice blend.
• To enhance the sweetness, soak the raisins and dried apricots in warm water for 10 minutes before adding them to the dish.
• For a richer flavor, you can brown the lamb cubes in batches before adding them to the pot.

Serving advice

Serve Bashkir-style Seffa with lamb as a main course, accompanied by a fresh salad or steamed vegetables. It pairs well with a dollop of yogurt or a squeeze of lemon juice for added tanginess.

Presentation advice

Present the Seffa in a large serving dish, garnished with toasted slivered almonds and fresh cilantro. The vibrant colors of the dish will make it visually appealing and inviting.